Macadamia and Caramel Ice Cream
We can't have ice cream in summer because our freezer dies in summer. Then in winter, when it's not so hot, it works again. We have been putting off replacer our fridge/freezer because well, by the time we get around to it, it's winter again. This has been happening for the last 2 summers. Either way, winter has become to perfect time for us to make our own ice cream!
Ingredients:
1 cup chopped macadamia nuts
1/4 cup honey
50g butter
2 cans coconut cream
4 medjool dates, pitted
1 1/2 tsp vanilla extract
2/3 cup raw cashews (soaked overnight)
- Roast macadamia nuts at 150 degrees for 30 minutes, flipping them every 10 minutes.
- Set the macadamia nuts aside once roasted.
- Puree coconut cream, dates, vanilla extract and cashews together until completely smooth.
- Place butter and honey in a saucepan over medium heat and simmer for 10 minutes and set aside.
- Add the coconut cream mix into the ice cream maker as per manufacturer's instructions.
- Once the ice cream begins to thicken, add the macadamia nuts.
- Drizzle the caramel into the ice cream mix and let stand in the freezer for a couple hours.
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